Kensington newcomer Helm will host a benefit dinner for chef Eli Kulp on Sunday, June 14 at 7:30 p.m. The collaborative dinner will cost $125 per person (wine and beer included), with all proceeds going to the Kulp Family Fund set up to help with medical expenses as Kulp continues to recover from serious injuries sustained in last month's Amtrak derailment.
Helm chef-owners Mike Griffiths (who previously worked under Kulp at Fork) and Kevin D'Egidio will be joined in the kitchen for the evening by friends and coworkers of Kulp: Nick Elmi (Laurel), Jon Cichon (Lacroix), John Patterson (Fork), Jon Nodler (A.Kitchen), and Sam Kincaid (pastry chef for High Street Hospitality). Wine for the evening will be donated by Wine Merchant, Artisan Cellars, and High Street Hospitality Group.
Reservations are limited to one seating of 40 guests, beginning at 7:30 p.m. Email the restaurant directly to save your spot. Here's the full menu:
First Course (Nick Elmi)
Sea urchin, green tomato, miso cured cucumber
Second Course (Michael Griffiths and Kevin D'Egidio)
Soft shell crab, potato, basquaise
Third Course (John Patterson)
Monkfish, charred radicchio, peas, buttermilk, lemon balm
Fourth course (Jon Nodler)
Shaved Pork, fermented broccoli rabe, hoagie kvas
Fifth course (Jon Cichon)
Beef, beets, raspberry, lovage
Dessert (Sam Kincaid)
Pre-dessert: chilled fruit and herb soup
Dessert: "Take 5 candy bar" and ice cream (an ode to Eli's favorite candy bar)